The interplay between antimicrobial activity and reactivity of isothiocyanates
Silvia Andini, Carla Araya‐Cloutier, Leonie C. Waardenburg, Heidy M.W. den Besten, Jean‐Paul Vincken
Topics & Concepts
ChemistryMinimum inhibitory concentrationAntimicrobialBacteriaMinimum bactericidal concentrationNucleophileAntibacterial activityFood spoilageFood scienceMicrobiologyBiochemistryOrganic chemistryBiologyCatalysisGeneticsGenomics, phytochemicals, and oxidative stressSynthesis and biological activitySulfur-Based Synthesis Techniques